I found a large package of travers de porc (French pork ribs) in my freezer in Sens and brought them back to Germany with me. The travers de porc is sort of a bonus cut; 1/2 to 3/4 is rib and the other part is pork belly. I believe I’ve used my Bavarian Essence on every kind of meat/poultry cut possible except for pork ribs, until today.
I stir fried some weary cabbage with a red pepper and shallot, then added a little sugar, vinegar and mustard. Simple but satisfying. Drizzle a little of your favorite barbecue sauce on the ribs before serving.
Bavarian Pork Ribs
1 travers de porc or a slab of pork ribs
2 -3 tbsp Bavarian Essence
1/3 cup olive oil
Mix the olive oil with the Essence and then brush generously on both sides of the pork. Leave in the refrigerator overnight or for at least 4 hours.
Roast the ribs on a rack in a 350 F oven for 1 1/2 – 2 hours until tender. Drizzle with barbecue sauce.